Lamb Meatballs & Pomegranate Glaze
Cherie Metcalfe
These sticky sweet little meatballs are perfect piled onto a platter for sharing or skewered up as a crowd-pleasing canapé. The pop of pomegranate and fresh mint keeps things bright and fresh. I love serving them on a bed of whipped feta or silky ...
Ingredients
½ cup breadcrumbs
2 tablespoons milk
500g lamb mince
1 brown onion, grated
1 egg
2 tablespoons chopped
fresh mint
1 tablespoon Marry Me
1 teaspoon Man Grind Flakes
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⅓ cup pomegranate molasses
2 tablespoons fresh orange juice
1 tablespoon honey
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Pomegranate arils and extra Chopped mint to garnish
Hummus/Whipped Feta
Directions
Combine breadcrumbs and milk in a large bowl; let them soak for two minutes.
Add lamb, onion, egg, mint, Marry Me, and Man Grind Flakes to the breadcrumb mixture. Mix gently until just combined, then roll into walnut‑sized balls. Chill for 20 minutes.
Brown the meatballs in a hot, lightly oiled pan, turning to colour all sides. Transfer to a baking dish.
Preheat the oven to 180°C fan bake.
In a small pot simmer pomegranate molasses, orange juice, and honey for 3–4 minutes until slightly syrupy.
Pour the Pomegranate Glaze over the meatballs and roast at 180°C for 10–15 minutes, basting once, until sticky and cooked through.
Scatter with fresh pomegranate arils and chopped mint. Serve straight up or alongside whipped feta or hummus for dipping.
